I have to confess that I generally find scrambled eggs to be pretty gross. Most are dry and tastleess, like cardboard. The crème fraiche in this recipe makes all the difference. These eggs are rich and creamy and certainly not tasteless. Experiment with fresh herbs or other cheeses.
Perfect Scrambled Eggs on Toast
4 large eggs
1 tablespoon of crème fraiche or mascarpone (sour cream, cream cheese, or heavy cream can be substituted)
1-2 teaspoons of chopped chives
dash of salt and pepper
knob of salted butter (about the size of an unshelled walnut)
Slice baguette and toast.
In a medium bowl, whisk together eggs, crème fraiche, chives, salt and pepper.
Heat a large non-stick skillet on medium-low heat. Add butter and wait for it to melt.
When butter is melted add the egg mixture. If it starts to cook immediately, turn the heat down to the lowest setting.
Stir constantly with a wooden spoon, scraping the bottom of the pan. Adjust heat up or down if the egg is cooking to quickly or not at all.
Take the eggs off the heat while they are still a little runny (they will continue to cook while you serve).
Pile eggs onto baguette toasts and serve.